How our food works for you see page 88
SPANA IN THE WORKS
SERVES 4-6
1 medium–large onion, finely diced
3 tbsp olive oil
300g rainbow chard, leaves and stems roughly chopped (about 4 cups)
2 cups (100g) finely chopped Tuscan kale (cavolo nero) leaves
Zest and juice of 1 lemon
1 bunch of dill or parsley, roughly chopped
2–3 large eggs (depending on the size of your pan … the less egg, the better!)
¼ cup (40g) pine nuts
60g crumbly feta
250g truss cherry tomatoes
A pinch of caster sugar
Toasted sourdough, to serve
1 Preheat the oven to 190°C.
2 In a shallow, flameproof casserole dish, cook the onion in 2 tablespoons of the olive oil over medium heat for a minute or so. Put the lid on, reduce the heat to low and let the onion sweat for 5 minutes. Finish with the lid off until the onion is well and truly translucent and softened.
3 Add the chard and kale. Cover and cook for 5 minutes, or until softened and wilted. Remove from the heat and stir in the lemon zest, juice and herbs.
4 Crack the eggs into a bowl and beat with a fork. Add the salt, stirring well to incorporate. Pour the egg mixture over the sautéed greens and stir to combine. Crumble the pine nuts and feta on top. Drizzle with the remaining olive oil.
5 Bake for 30–35 minutes, or until firm to touch and slightly golden. Toss the cherry tomatoes in a glug of olive oil and a pinch of sugar and salt flakes and place on top of the slice.
Enjoy straight out
